dozens of additives are hidden in the seemingly clear bottom of the pot. The reason why the soup flavor of hot pot is rich is because it is added with flavoring agent and flavoring agent. The flavoring agent is internal fragrance, which is fragrant in the mouth; The fragrance agent is external fragrance, which smells very fragrant. It is understood that flavoring agents and fragrance agents are both chemical substances, and their main functions are to increase taste and mouthfeel. "Mr. Xu said that guests often drink soup last, but the longer the fragrant agent and bone marrow ointment in the soup are rinsed, the higher the content of harmful residues such as nitrite. Path 2: The bottom material involves additives: paraffin wax, preservatives, etc. According to Mr. Xu, the bottom material is the key to hot pot, and dozens of additives will be added in the production process. First of all, butter is the main ingredient for making chafing dish. In order to save costs, chafing dishes often add cheap packaging and use paraffin instead. "At present, the price of butter on the market is several times that of paraffin. It is still very cost-effective to use one catty of wax as three or four catties of butter." Mr. Xu also said that the store will add sodium benzoate as a preservative to the bottom material. Path 3: Rinsing involves additives: coloring agents, emulsifiers, etc. Mr. Xu said that a fish ball weighing only a few grams contains at least five additives: sodium nitrate and sodium nitrite are used as coloring agents to keep the color of the fish ball; Emulsifier can make fish balls taste better; Antioxidants and antifreeze can make fish balls last longer, and preservatives are also needed. "In addition, green kelp is added with malachite green, hairy belly is soaked with industrial alkali, and alum is added to wide vermicelli; There are dozens of additives hidden in the seemingly clear bottom of the squid. The reason why the soup flavor of hot pot is rich is because it is added with flavoring agent and flavoring agent. The flavoring agent is internal fragrance, which is fragrant in the mouth; The fragrance agent is external fragrance, which smells very fragrant. It is understood that flavoring agents and fragrance agents are both chemical substances, and their main functions are to increase taste and mouthfeel. " Mr. Xu said that guests often drink soup last, but the longer the fragrant agent, bone marrow ointment and other substances in the soup are rinsed, the higher the content of harmful residues such as nitrite. Path 2: The bottom material involves additives: paraffin wax, preservatives, etc. According to Mr. Xu, the bottom material is the key to hot pot, and dozens of additives will be added in the production process. First of all, butter is the main ingredient for making chafing dish. In order to save costs, chafing dishes often add cheap packaging and use paraffin instead. "At present, the price of butter on the market is several times that of paraffin. It is still very cost-effective to use one catty of wax as three or four catties of butter." Mr. Xu also said that the store will add sodium benzoate as a preservative to the bottom material. Path 3: Rinsing involves additives: coloring agents, emulsifiers, etc. Mr. Xu said that a fish ball weighing only a few grams contains at least five additives: sodium nitrate and sodium nitrite are used as coloring agents to keep the color of the fish ball; Emulsifier can make fish balls taste better; Antioxidants and antifreeze can make fish balls last longer, and preservatives are also needed. "In addition, green kelp is added with malachite green, hairy belly is soaked with industrial alkali, and alum is added to wide vermicelli; The reason why squid is plump and golden in color is that industrial flake alkali and formaldehyde are added. If you want to make the' fat cow' tender, you should add tender meat powder; If you want to achieve the effect of brightening the color when making abalone juice, you need to use lemon yellow ... In short, the reason why the hot pot is delicious is that the additive has 81% credit. " Mr. Xu finally said, "There are nearly a hundred kinds of additives that people eat in a hot pot." The reason why it is plump and golden in color is that industrial flake alkali and formaldehyde are added; If you want to make the' fat cow' tender, you should add tender meat powder; If you want to brighten the color of abalone juice, you need to use lemon yellow ... In short, the additives are 81% responsible for the delicious hot pot. Mr. Xu finally said, "There are nearly a hundred kinds of additives that people eat in a hot pot."

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